The Queen’s Tea raised $2,100 in funds for the club charity. Thanks to the efforts of several CCNC members, the food was excellent. Here are some of the recipes that were used to create the food for the tea.
Classic Cheese Cake
350 degree oven
9″ Springform pan or 2 Chicago Metallic Mini-cheesecake pans
Crust for 9″ Springform pan
1¾ cup graham cracker crumbs
¼ cup finely chopped walnuts (optional)
½ teaspoon cinnamon
½ cup melted butter
Combine all ingredients and press on bottom and part-way up the sides of the springform pan. Bake at 350 degrees for 6 to 8 minutes. Cool.
3 eggs well beaten
2 8oz packages cream cheese, softened
1 cup sugar
¼ teaspoon salt
¼ teaspoon almond extract
2 teaspoons vanilla
3 cups sour cream
Using an electric mixer*, cream the cream cheese, sugar and salt until smooth. Add the vanilla and almond extract. Mix to blend. Add the eggs in a slow stream to the mixture, allowing them to blend in. Stir in sour cream, mixing until everything is well combined but do not over mix. ( *If using a standing mixer, use the paddle attachment.)
Pour filling into cooled crust. Bake about 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim; this will help reduce the chance of the top cracking. Let cool for 30 minutes. Cover loosely and chill in the refrigerator for at least 4 hours, preferably longer. Unmold and transfer to a cake plate. Serve plain or with your favorite topping.
If using Chicago Metallic mini -cheesecake pan with removable bottoms:
Reduce the crust recipe above by half.
Very lightly wipe the sides of each cup with Pam sprayed onto a paper towel. Put 2 teaspoons crumb mixture in each well. Tamp down. Bake 4 to 6 minutes for a crispier crust. Cool. Add cream cheese mixture to within 1/4″ of the top of the well. Bake at 350 degrees for 12 minutes. Filling will be just set. Allow to cool and chill in the pan. Remove carefully by pushing from the bottom of the pan. Remove the disk using a thin knife, sliding it between the disk and the crust. Makes 24 servings. If you choose, serve with your favorite topping.